French Press Coffee with a Short Bloom and Long Steep
Inspired by techniques from Serious Eats.
Coarsely ground coffee steeped in hot water for 4–6 minutes, then pressed to separate the grounds, creating a rich and full-bodied brew.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Boil. Boil the water and let it sit 30 s, reaching about 95 °C.
- 2
Warm. Warm the 1000 ml press with hot water and empty it.
- 3
Grind. Grind the 56 g beans to a coarse consistency, between filter and very coarse.
- 4
Bloom. Tip the grounds into the press, pour in just enough water to wet them all and let bloom 30 s.
- 5
Steep. Add the rest of the 900 ml water, stir briefly, and set the lid on with the plunger raised so it does not touch the coffee; steep for 4–6 min, depending on how light or full-bodied you like it.
- 6
Press. Press the plunger down slowly and steadily, holding the jug; if it resists, lift slightly and press again, but do not force it.
- 7
Pour. Pour all the coffee out at once into mugs or a carafe so it does not keep brewing; for a cleaner brew, pour through a paper filter.
Storage
Brew and serve fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
0.3 g protein for 2 kcal = 15 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
- Total fat: 0 % of energy (limit ≤ 30%)
- Saturated fat: 0 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.01 g (limit ≤ 0.01 g)
- Fibre or fruit & veg: 0 g fibre / 0 g veg (limit ≥ 0 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our WHO-based rule. Not endorsed by WHO.
Equipment
- 1000 ml French press (cafetière)
- kettle
- burr grinder
- digital scale
- long spoon
- timer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 2 kcal |
| Protein | 0.3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.01 g |
Protein per 100 kcal
15 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
